Description
Baked rice and vegetables brings together wholesome ingredients in a simple, nourishing meal that makes weeknight dinners a breeze. Packed with fresh veggies and fluffy rice, this dish delivers comfort and nutrition that will have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 2 cups long-grain rice
- 4 cups vegetable broth
Vegetables:
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 yellow squash
- 1 cup broccoli florets
- 1 cup cauliflower florets
Seasonings and Extras:
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- ½ cup fresh parsley
- Salt
- Freshly ground black pepper
Instructions
- Thoroughly rinse 2 cups of long-grain rice under cold water until water runs clear. Chop all vegetables into uniform bite-sized pieces.
- Heat 2 tablespoons olive oil in a large oven-safe pot over medium heat for 2 minutes. Sauté 1 chopped onion, 2 diced carrots, and 2 diced celery stalks for 6 minutes until vegetables soften.
- Add 4 minced garlic cloves and cook for 45 seconds until fragrant. Stir in rinsed rice and toast for 3 minutes, constantly moving grains to prevent burning.
- Incorporate 1 chopped red bell pepper, 1 chopped green bell pepper, 1 diced zucchini, 1 diced yellow squash, 1 cup broccoli florets, and 1 cup cauliflower florets. Mix thoroughly.
- Pour 4 cups vegetable broth into the pot. Sprinkle 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Season with salt and black pepper.
- Preheat oven to 375°F. Bring mixture to a rolling boil for 2 minutes, then cover pot tightly with lid.
- Transfer covered pot to preheated oven. Bake exactly 48 minutes until rice absorbs all liquid and vegetables become tender.
- Remove pot from oven and let rest, covered, for 10 minutes without lifting lid. This allows rice to steam perfectly.
- Uncover and gently fluff rice with a fork. Sprinkle 1 cup Parmesan cheese and dot with 2 tablespoons butter pieces.
- Let cheese melt for 5 minutes. Garnish with ½ cup chopped fresh parsley before serving hot.
Notes
- Vegetable selection matters, so choose fresh, firm produce for the best texture and flavor in your baked rice dish.
- Rinsing rice removes excess starch, helping create fluffy, separate grains that won’t clump together during baking.
- For a protein boost, add cooked chicken, tofu, or beans directly to the pot before baking to make this a complete meal.
- Swap vegetable broth with chicken or mushroom broth for different flavor profiles, and experiment with herbs like rosemary or sage for variety.
- Prep Time: 10-15 minutes
- Cook Time: 55-65 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4.5 g
- Protein: 9 g
- Cholesterol: 15 mg